Title: STEAMED SHAO-MAI DUMPLINGS WITH YOUNG GINGER
Categories: Dumplings, Chinese, Masterchefs, Frisco, Cm
Yield: 6 servings
16 ea Wrappers, shao-mai, thin
-- (stamped out of thin
-- wonton wrappers)
1 ea Ginger, fresh,
-- walnut-sized piece
1 ea Scallion, thin, cut into
-- 1-inch lengths
1/2 lb Pork butt, ground
1 tb Sauce, soy
2 ts Wine, Chinese, rice OR
2 ts Sherry, dry
1 ts Oil, sesame
1/4 ts Salt, kosher
Pepper (to taste)
1/4 c Waterchestnuts, fresh,
-- diced
3 tb Carrots, diced
Mince the ginger and scallion in a food processor
until fine.
Add pork, soy sauce, wine, sesame oil, salt and
pepper and mix with several on-off pulses in the
processor.
Scrape the mixture into a bowl, and add the water
chestnuts. Stir in one direction until mixed.
Put 1 scant tablespoon of filling in the center
of each wrapper. form the wrapper into a loose
four-cornered hat, then press each corner towards the
filling. The dumpling should now look like a cupcake.
Next, make a circle of your thumb and first
finger around the middle of the dumpling and tighten
the circle gently to press the wrapper to the filling
and give the dumpling an empire "waist".
Dunk the exposed pork top into carrot cubes to
decorate.
Steam the dumplings for 20 minutes on an oiled
steamer rack and serve.
Source: Great Chefs of San Francisco, Avon Books,
1984
Chef: Barbara Tropp, China Moon, San Francisco,
CA
